Thursday, October 23, 2014

Chocolate Chip Pumpkin Cheesecake Bars.

Oh my...these babies are serious DA BOMB!  I hate that my pic is sub-par, but I had to snap a quick photo so I could post this recipe for future use before they were all gone :)  You will love these bars combining two of your favorites...chocolate chip cookies and pumpkin cheesecake.  Seriously yummy!  And as I side note, I am on a fitness challenge right now and am staying away from sugar since I made these bars...I crave them. Daily.  That's all :)

Chocolate Chip Pumpkin Cheesecake Bars

For the crust:

2 1/2 cup graham cracker crumbs (about 18 full size crackers)
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the cheesecake:

2 package (8oz each) cream cheese, softened
3/4 cup granulated sugar
1 cup pumpkin (canned, NOT pumpkin pie filling)
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg

For the cookie dough:

1 package (30oz) refrigerated Pillsbury Chocolate Chip Cookie Dough

For the crust, pulse graham crackers in a food processor until fine crumbs. Add sugar and melted butter, pulse until blended.

Line a 13x9 baking dish with parchment paper. Press crumbs into bottom of pan until evenly pressed.

In a large mixing bowl, beat cheesecake layer ingredients for 3-5 minutes until blended and smooth. Pour over crust layer.

Either make your own cookie dough using this recipe for the cookie layer. Or using the refrigerated cookie dough, crumble the dough over the cheesecake layer.

Bake in a 350 degree oven for about 30-35 minutes, center may still seem wiggly, it's okay. Cool pan completely, then refrigerate for 3-4 hours (or overnight). Once completely chilled, cut into bars and enjoy.

Store cookie bars in refrigerator for up to 4 days. Or, freeze in an airtight container until later.

Recipe Source:  Shugary Sweets

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